The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-09-22

kettle of water, boil until well cooked,
one or two eggs, beating the yolks
with about two tablespoonfuls of sugar
and a little salt; boil two minutes.
When cold, beat the whites to a stiff
froth, stirring it into the tapioca.
Flavor with lemon or vanilla.
FRIED ONIONS.
Having peeled the onions, cut them
in rings and throw them into enough
very hot fat in the frying pan to float
them. If the fat is kept at the right
heat the onions will not require much
attention while cooking. AS soon as
they are golden brown take them out
of the pan with a skinner and throw
them on to paper to absorb the grease.
TEA CAKES.
One dozen eggs, n pound Of but
ter, one pound of sugar, one pound
and a half Of -four, one-half ounce Of
nutmeg and mace each, two pounds Of
clean, dry c%urrants; if the currants are
added damp they will make the cake
heavy. These cakes can be baked in
small shapes, OF in a large tin, and cut
in squares; they n far nicer than
most other tea cakes. Ice if you wish.
BROWN THICKENING FOR SOUP.
This is easily prepared, is always
ready, and will keep a long time, be-
side which it gives a far richer flavor
than any other way of using flour
thickening. Put into small saucepan
half a pound of butter; when hot stir
into it half a pound of very dry flour;
stir this over the fire till a pale brown,
taking great care it does not burn.
One large tablespoonful thickens a
quart of soup.
EXCELLENT ROLLS.
Take three pints Of warm water in
which peeled Irish potatoes have been
boiled, strain your water, add a table
spoonful of butter or lard, one teacup-
full of warm yeast; thicken it with flour
to make dough. Let it stand to rise,
then work into rolls. Let it stand to
rise fifteen or twenty minutes, then
bake about three-quarters Of an hour.
You can make this into ~loaves, as it is
a good bread recipe.
CREAM PUFFs.
One cup hot water, one-half cup but
ter, boil together; while boiling stir in
one cup sifted flour, remove from fire
and stir to a smooth paste; when cool
add three unbeaten eggs, stirring five
minutes. Drop in spoonfuls on but
tered tins and bake in quick oven
twenty-five minutes. For cream take
one cup milk, one-half cup sugar, one
egg, three tablespoonfuls -four, cook
thoroughly and flavor. When cream
puffs are cold, cut open puffs with
sharp knife and fill with cream.
EGG SNOW.
Put into a saucepan a pint Of milk,
two dessert-spoonfuls of orange flour
water and two ounces of sugar, and
let it boil. Take six eggs, separate
the yolks from the whites, beat the
latter to a froth of snow (hence the
name) and put it into the boiling milk
by spoonfuls; stir the whole about with
a skinner. When done take the eggs
out and dress them on the dish for
serving. Thicker the milk over the
fire with the beaten yolks; pour this
over the frothed eggs; let the whole
cool and serve.
APPLE DUMPLINGS.
Sift one quart flour, add half a tea
spoonful salt and lard half the size of
an egg. Wet up with water to a stiff
dough. This divide into six or seven
parts. Pare as many good-sized
apples cut through the middle, remov-
ing the core; cover with the dough,
pressing the edges together till no
seam remains; then when all are ready
roll two or three times owe in dry
-four, and drop into boiling water.
Boil steadily half al hour, not once
lifting the lid till ready to remove to
the table. Eat with cream and sugar
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